Add half the spinach to a Dutch oven or large pot, place lid on and steam 2 minutes. Move steamed spinach to a bowl and steam the other half. Wipe pot down with paper towels.

Pour oil in the pot and heat over medium heat. Sauté parsley, cilantro, and garlic for 2 minutes. Take off of heat and mix in spinach, olives, lemon rind and juice, salt, and pepper. Serve immediately.